Instant Pot Keto Chicken Curry Recipes

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KETO COCONUT CHICKEN CURRY



Keto Coconut Chicken Curry image

This keto coconut chicken curry is super easy to make in your Instant Pot. Learn how to make your own curry spices for a delicious dinner.

Provided by Annie

Categories     dinner

Time 30m

Number Of Ingredients 14

1 tbsp Coconut Oil
2 pounds Chicken Breasts (boneless, skinless, cut into bite-sized pieces)
1 tsp Garlic Powder
1 1/2 tbsp Curry Powder
1 tsp Ground Turmeric
1 tsp Salt
1/2 tsp White Pepper
1 Onion (diced )
1/4 cup Water
15 ounces Fire-Roasted Tomatoes (1 can )
1 tbsp Tomato Paste
1 Lime (Zest and Juice )
13.5 ounces Coconut Milk (1 can )
3 tbsp Unsweetened Coconut Flakes (for garnish )

Steps:

  • Heat the electric pressure cooker using the "saute" function until "hot."
  • Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
  • Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
  • If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
  • Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
  • Cover the electric pressure cooker and set the valve to "sealing."
  • Program the electric pressure cooker using the "pressure cook" or "manual" function for 7 minutes. When the cook cycle is completed, quick release the pressure.
  • Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to "saute" mode. Cook the sauce approximately 10 minutes, stirring often, until the sauce has thickened. Return the chicken to the pot and stir to coat.
  • Serve alone or over cauliflower rice.

Nutrition Facts : Calories 520 kcal, ServingSize 1 serving

INSTANT POT® KETO CHICKEN CURRY



Instant Pot® Keto Chicken Curry image

Chicken curry can be keto-friendly if a few changes are made. Make sure to watch the carb count on your coconut milk and serving size. Some vegetables (mushrooms, bell peppers, broccoli, sugar snap peas -use sparingly- etc.,) may be added, just take the carb count into consideration. If desired, serve with cauliflower rice.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons ghee (clarified butter)
1 tablespoon tomato paste
1 tablespoon red curry paste
2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
½ cup chopped onion
2 cloves garlic, minced
½ cup coconut milk
⅓ cup heavy whipping cream
1 teaspoon yellow curry powder
½ teaspoon garam masala
½ teaspoon ground turmeric
1 pinch stevia-erythritol sweetener (such as Truvia®)

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.8 g, Cholesterol 91.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 16.5 g, Sodium 152.5 mg, Sugar 1.4 g

INSTANT POT® INDIAN CHICKEN CURRY



Instant Pot® Indian Chicken Curry image

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Provided by Fioa

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g

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